|Preparation : 5 min||Resting : -|
|Cooking : 10 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|juice of ½ lemon
|150||g diced butter, softened*
|1||Put the water, egg yolks, salt and a pinch of pepper in the metal bowl. Run the|
EXPERT programme, 8 minutes/speed 7/73 °C (cap removed). Egg yolks must be
smooth. If needed, run the programme for another 1 or 2 minutes.
|2||Restart the programme, 2 minutes/speed 7/73 °C, add lemon juice and gradually|
add the diced butter through the cap opening. Check seasoning, rectify if
necessary. Serve immediately.
I modified the quantity to 2 eggs and other ingredients accordingly. Looks enough to serve 3. Had with steamed salmon (cooked in CE after making the sauce)
Delicious! Naughty but worth it for a special treat. I cooked for 3 or 4 minutes longer than the recipe stated and it was perfect.
I added 1 teaspoon of Dijon mustard when I added the lemon juice to the recipe. The mustard enhanced the flavour